(5 gallons)

"I like this particular recipe because it is very simple, yet it produces a fine bitter in short order. Extract beers always seem to come out a lot darker than I hope - in this one, even the very light extract couldn't keep the color down."

Ingredients:

• 4 lbs. Alexander1s extra light malt extract syrup
• 3 lbs. Laaglander dry malt extract
• 0.5 lbs. Belgian cara-pils
• 0.5 lbs. Belgian biscuit malt
• 2 oz. flaked barley
• 2 oz. Centennial hops (10% alpha)
• 1 oz. aromatic British hop (e.g. East Kent Golding, Progress, Bramling Cross)
• Edme ale yeast

Step by Step:

Crush malts and soak with flaked barley in 1 gallon water at 150° F for about one hour. Rinse grains with hot water, collecting a total of about 2.5 to 3 gallons for boil. Boil for 15
minutes, then add Centennial hops. Boil 45 minutes more, adding remaining hops for last five to 10 minutes.

Strain wort into 2.5 gallons pre-boiled, chilled water (to make 5 gallons). Aerate thoroughly, and pitch a healthy yeast starter. I prefer an open fermenter for primary fermentation. When kraeusen falls, rack to carboy for secondary fermentation, then bottle or keg by normal procedures.

OG = 1.048
FG = 1.008